3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed at time of inspection. The 3-compartment sink is used as a food preparation sink without an air gap.
To prevent health hazards, install a food preparation sink with a proper air gap. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed cold holding equipment (cooler by office) that was used to hold TCS foods (milk) and equipment (rubbermaid/ziploc containers) at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency and used to hold foods that the equipment is designed to hold. Display cold holding units are not designed to hold TCS foods such as opened milk. Equipment is not approved by a recognized testing agency. Discontinue re-using non-commercial containers.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (hamilton beach blender) with an accumulation of food debris at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. The blender shall be cleaned and maintained.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink (mop sink) or curbed cleaning facility as required at time of inspection.
To ensure proper cleaning and disposal, install a mop sink. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs above the fryer line that were not properly shielded or coated at the time of inspection.
To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Provide proper shielding for the light bulbs above the fryer line.
Facility Type: Seasonal Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-September-2016
| Comments |
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| Temperature measuring devices shall be located in the warmest part of a cooling unit. The installation of sinks will require a facility review by this department and potential plumbing permits. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. All violations documented will be checked for proper corrective action during the next standard inspection. |